Gi in Your Pocket

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Gi in Your Pocket by Dr. Barbara Wilson

Book Description

The glycaemic index is a rating of foods that contain carbohydrates according to whether they are quick, slow or moderately slow at raising our blood sugar levels. The GI is not a diet, it's a nutritional index of foods. But if you're dieting, it's good to eat foods with a low GI because slowly absorbed carbohydrates help you feel fuller for longer. Eating low-GI foods doesn't necessarily mean that you have to completely change your diet, it's possible to substitute some high-GI foods with lower alternatives. It's also OK to have medium- and high-GI foods in moderation. So how do you put all this into practice? The answer is consult this handy reference which sets out in simple language and charts the good, the bad and the indifferent carbohydrates. Chapters on possible substitutes, healthy breakfasts, lunches, dinners and snacks, and best cooking methods make this a great all-in-one guide. Keep it in your pocket, so that you can consult it whenever you need to make food choices, wherever you are.

Books By Author Dr. Barbara Wilson

Eating carbohydrates with a low glycaemic index (GI) can both help you to feel fuller for longer and to lose weight. This book includes a collection of low GI recipes which are quick and easy to prepare.

Author Biography - Dr. Barbara Wilson

Dr Barbara Wilson (BSc Hons, DPhil) is Manager of Nutrition Services for eDiets UK - an online diet information website produced in conjunction with Tesco supermarkets. She is responsible for creating and administering the nutrition and health components of eDiets products and services, and oversees the development and ongoing refinement of all personalised diet and "healthy living" meal plans. Barbara, an avid cook, is editor and a senior writer of the online newsletter, eDiets News. Barbara studied in Edinburgh and obtained an honours degree in Biological Sciences. She then joined the University of Ulster at Coleraine to study for her PhD. She is a member of the British Nutrition Society and the Institute of Biology.

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